Sunday, February 16, 2014

Corn muffins

I never had corn bread until I went to college in the South. It's slightly sweet, dense, and goes perfectly with some barbeque (I'm a Kansas City style BBQ girl, in case you are wondering). I've always meant to make corn bread but just never made it a priority.

One Sunday morning, I remembered that I had bought a copy of The New Best Recipe cookbook, which is written by the same folks that publish Cook's Illustrated. These guys test and re-test several iterations of recipes until they find the perfect one, and they publish the winning recipes in their magazines and cookbooks. I was flipping through my cookbook and decided to make these muffins on a whim.

These corn muffins could not have been easier to make. Addie helped me crack the eggs and whisk the batter. I'm finding that even though she can be a picky and non-adventurous eater these days, she will almost always eat whatever it is that she helps make. Even chocolate avocado ice cream.

My family enjoyed these muffins a lot, and we ate almost half the batch in a single day. They were slightly crisp on the outside and light, yet dense on the insides. The muffins were not overly sweet and produced a fluffy, tender crumb that is perfect for mopping up any extra barbeque sauce on your plate. The muffins even baked up nice and pretty and resembled a full cupcake with a perfect dome. Addie devoured hers and kept bragging about how she made these "all by myself." These would be perfect with a bit of honey, butter or jam.

Corn muffins
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (5 ounces) fine stone-ground yellow cornmeal
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (5 and 1/4 ounces) sugar
  • 8 TBSP (1 stick) unsalted butter, melted (or you can use salted butter but make sure to omit the salt from above)
  • 3/4 cup Greek yogurt (I used one container of Chobani 0% plain)
  • 1/2 cup milk
Directions
Preheat your oven to 400 degrees F.

Grease a standard muffin tin and set aside (I used a silicone muffin tin and did not grease it).

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk the eggs until they are pale; about 20 seconds. Add the sugar and continue to whisk for another 30 seconds. Add the butter in 3 additions, mixing well in between each addition. Add half the Greek yogurt and half the milk and continue to mix until well incorporated. Add the remaining Greek yogurt and milk and mix well.

Transfer the wet ingredients to the dry ingredients and mix gently until the dry ingredients are just incorporated. Do not over mix the batter.

Using a cookie or ice cream scoop, evenly portion out the batter into your prepared muffin tin.

Bake in your preheated oven for 18 minutes until the muffins are a light golden color or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool slightly before serving.

Muffins should be stored in an airtight container at room temperature and will keep for at least 5 days (simply reheat in the microwave for about 15 seconds before serving). They can also be frozen for several weeks.

Yield: 12 muffins

Source: The Best New Recipe by Cook's Illustrated Magazine, pages 707-708

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